Earlier, a restaurant owner approached us. He wanted to know if he could cook roast beef in a CVap® oven. Primarily, his goals were simple. He wanted to improve the quality and yield of the roast beef in his establishment’s sandwiches.
Our answer was, OF COURSE, YOU CAN!
Cooking Roast Beef in CVap
We started with their pre-seasoned roast (including their super-secret wet spice rub in the pictures below). He wanted the result to be a medium-cooked slab of protein (although we’re bigger fans of medium-rare). The test was conducted in a CHV5-05UV Cook and Hold Oven.
- Vapor Temp: 140°F
- Air Temp: 200°F
- Cook Time: 6 hours
- Hold Time: Infinite
- Convection: On
- High Yield: On
We used the high-yield setting, to maximize the yield to a level only achievable with CVap technology.
Cook and Hold Roast Beef
Since top round is a tougher cut of meat than, say, prime rib, there is a benefit to extending the hold time beyond the standard cook time. Consequently, at an internal temperature above 130°F, the connective tissue inside the protein breaks down. Since we were using a CVap oven, this wasn’t an issue. We simply left the roast in the oven longer. To be sure, the beauty of CVap ovens is that the roast will stay at a steady doneness temperature for as long as you need.
In this example, we roasted for six hours and held the product overnight. At the conclusion of the cook/hold cycle, the yield for the top round was 88 percent. Critically, a minimum six-hour hold is necessary to get the right tenderness in the finished product. Too often roast beef is sliced paper-thin to mask the lack of tenderness. We prefer a thicker slice, and this method will allow you to slice the beef thick enough to sink your teeth into.
As you can see in the pictures, there was great moisture retention and consistent doneness throughout the product. Top to bottom and end to end. CVap is the only cook and hold oven that can produce these results. The image above, on the left, was taken after a very thin slice was removed, about 1/16” thick. Normally, there is a ½” to ¾” thick layer of meat that is more done than the center and it needs to be removed. But as you can see, that’s not in a CVap oven. Thus, improved yield, consistent and precise roasting.